Content of nitrates (V) and (III) in the meat tissue of different animal species

The aim of the present study was to determine the content of nitrates (V) and nitrates (III) in the meat tissue of different animal species. The study revealed that the content of nitrates (V) and (III) in beef, pork and poultry differed, while the place of purchase influenced the content of nitrates (V) and (III). The samples of beef, pork and poultry contained very low quantities of the compounds, which were below norms. The nitrates (V) and (III) concentrations in raw meat was differentiated by its type and purchase place. The content of nitrogen compounds in the examined raw meat samples were within a lower range of permissible norms and met the EU food law.